不同温度条件对偏高水分玉米品质影响及其挥发性化合物表征  

Effect of Different Temperature Conditions on Quality of Maize with High Water Content and Characterization of Volatile Flavor Compounds of Flavored

作　　者：陈怡岑 曹毅 赵旭 李佳 李欣蔚 Chen Yicen;Cao Yi;Zhao Xu;Li Jia;Li Xinwei(Liaoning Grain Science Research Institute,Shenyang 110000)

机构地区：[1]辽宁省粮食科学研究所,沈阳110000

出　　处：《中国粮油学报》2024年第12期50-57,共8页Journal of the Chinese Cereals and Oils Association

基　　金：辽宁省农业科学院院长基金项目(2022QN2301)。

摘　　要：为研究偏高水分玉米在不同温度条件下营养指标(可溶性糖、淀粉、醇溶蛋白)与储存指标(α-淀粉酶活性(液化数值)、脂肪酸值、水质量分数)的差异性及变化规律,采用理化方法测定偏高水分玉米的品质指标,同时利用气相色谱-离子迁移谱联用(GC-IMS)技术分析解除控温控湿条件玉米挥发性成分变化,并结合主成分分析对其比较区分。结果表明:偏高水分玉米在实验条件下品质指标均发生一定变化,随着储藏时间的延长,可溶性糖、淀粉、醇溶蛋白整体呈现先上升再下降后上升趋势,且在储藏第30天出现含量最大值。此外,脂肪酸值为因变量,以水质量分数、淀粉、醇溶蛋白、可溶性糖作为自变量,利用多元回归逐步分析法得到20℃75%RH储藏120 d预测数学模型,脂肪酸值=-9.782水质量分数-97.519可溶性糖+304.779;30℃75%RH储藏120 d预测数学模型,脂肪酸值=-10.424水质量分数-27.612醇溶蛋白+346.989;解除控温控湿设定,样品中的挥发性化合物主要包括醛类、酯类、酮类、烯醛类和醇类等。To study the difference and variation of nutrient indexes(soluble sugar,starch and alcohol protein),storage indexes(α-amylase activity,fatty acid value and water mass fraction),the physicochemical method was adopted,and the gas chromatography-ion migration spectroscopy(GC-IMS)technology was used to control the temperature control wet conditions corn volatile composition change,and comparison and distinguishing were conducted by principal component analysis.The results indicated that the quality indexes of high moisture corn changed under the experimental conditions.With the extension of storage time,soluble sugar,starch and soluble protein showed a trend of rising first,and then decreasing,and the maximum content appeared on the 30th day of storage.In addition,with fatty acid value as the dependent variable,with water mass fraction,starch,protein and soluble sugar as independent variables,a mathematical model of 120 day storage at 20℃and 75%RH was obtained by stepwise analysis of multiple regression,fatty acid value=-9.782 water mass fraction-97.519 soluble sugar+304.779;a mathematical model for predicting of 120 days storage at 30℃and 75%RH,fatty acid value=-10.424 water mass fraction-27.612 alcohol soluble protein+346.989;when the temperature,humidity and control settings were released,the volatile compounds in the sample mainly included aldehydes,esters,ketones,alkenes and alcohols.

关 键 词：温度 偏高水分玉米 品质 挥发性化合物 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]